Northern rolls: muksun in nori seaweed
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Northern rolls: muksun in nori seaweed

August 28, 2020

Ruslan Asanov, chef of the Malina cafe, decided to surprise fans of northern cuisine with a new form of serving muksun.

Fresh fish dishes are always unusual. Many Norilsk residents love stroganina (sliced frozen raw fish) and saguday (slightly salted raw fish). We will talk about the latter in our section, and present a recipe for a dish that is interesting to look at, and more interesting to taste.

Ruslan Asanov, chef of the Malina cafe, decided to surprise fans of northern cuisine with a new form of serving muksun, which is familiar to many residents of the North. So, the fish delicacy variation from a Norilsk master – muksun fillet with nori algae and sea salt.

“For this dish, as well as for saguday, fish with dry, not greasy meat, is most suitable. Therefore, we took muksun”, Ruslan said. “Requires minimal salting. To do this, cut the fish fillet into strips horizontally. Marinate with sea salt for five minutes. Why sea salt? It melts longer and salts fish well.

After that, wrap each muksun slice in a separate nori sheet. Then put all the parts of the fish wrapped in algae together and wrap them in another nori sheet. Cover the top with stretch wrap and put in the refrigerator.

The fish will dry out there, the algae will tighten it and give it a homogeneous look. Prepare the lemon sauce. You need the juice of one lemon, sugar and salt to taste, ground black pepper. Mix all the ingredients and boil them until the mixture thicken. You can add a little starch if necessary.

Cut the finished roll into circles, pour them with the lemon sauce, decorate with halves of baked small onions and serve. Enjoy your meal!”

Ruslan also added that salmon can be used in this dish along with muksun. White and red meat will make a beautiful combination.

For more recipes using Taimyr products, study our Taste of the North section by the active link.

Text: Yulia Gubeladze, Photo: Nikolay Shchipko

August 28, 2020

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